Author: Foodeva Marsay/Marriam S
(instagram @foodeva_marsay )
2 Tablespoons Butter1 Large Onion finely chopped1 Medium/Large Butternut, chopped into chunks1 Large potato, chopped into chunks1 Litre of either water/chicken stock/vegetable stock1 Teaspoon PaprikaSalt and ground black pepper to tasteChives/Parsely(if available) chopped/whole for garnish½ cup cream(optional)
1- Melt butter in a pot large enough for all the ingredients, add the onions and cook over medium heat for about 5 minutes,until soft.
2- Add the butternut,potatoes,paprika and mix through well, then and the water/stock. Bring to boil and cook covered over low heat until the vegetables are soft but still holding it’s shape.
3- Scoop out the softened vegetables and add into a food processor/blender, using some of the liquid from above (the more liquid added to processor/blender, the thinner the soup consistency at the end). Process this until smooth. Return the soup to the pot and stir in a little cream,if using, (just as good without any )),Season with salt and pepper according to taste. Reheat gently!
4- stir in chopped chives/parsley just before serving (Also good without any, if not available),Serve hot with a side Dinner Roll or Croutons.
ENJOY!!!(FOODEVA MARSAY )